Bread is basically a high-sugar tolerant yeast. Even bread with no or little sugar, such as hard bread and baguette, needs to use high-sugar tolerant yeast because there is more salt in the formula. In fact, the name "high-sugar-tolerant yeast" has puzzled you. In fact, it should be "resistant to high osmotic pressure and chemical addition".

The sugar content of toast is not high, but many other auxiliary materials are added. I don't think the low-sugar type can bear it. If the amount is too much, the taste quality will be bad and the fermentation environment will not be ideal. More suitable for high-sugar tolerant yeast.